Lay the slices of potato over the top, a layer at a time, seasoning each layer with a little salt and pepper, a little blob of butter here and there and a light drizzle of olive oil — I aim for about three layers, so that the potatoes take on the flavour of the stew and can become crisp and golden.
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You may have some left over depending on the size of the pot. Lightly grease the lid with butter to prevent the potatoes from sticking. Serves 6 vegetable oil 2 tbsp butter 45g onion 85g, chopped celery , 3 sticks, chopped carrots 4 medium, chopped ground beef chuck see note above g salt and freshly ground black pepper full-fat milk ml whole nutmeg dry white wine ml tinned imported Italian plum tomatoes g, cut up, with their juice pasta —g parmigiano-reggiano freshly grated cheese for the table.
Marcella Hazan’s bolognese meat sauce
Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. Add the beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has lost its raw red colour.
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Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time.
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While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding ml water whenever necessary.
At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. This traditional curry house favourite works beautifully with whole lamb shanks braised in the oven — it would be just as successful using mutton or goat. Make the ginger and garlic paste by peeling the ginger and garlic and whizz together with as little water as possible in a blender to make a fine paste. In a large pot bring water to a boil, enough water to immerse the shanks in, and blanch the shanks for 2—3 minutes in boiling water. Drain, let cool enough to handle then using a sharp knife, removed the surface fat, any gristle or skin which should come off easily.
Pat the lamb shanks dry using kitchen towel and set aside.
20 best slow food recipes: part 1
Take care not to overload the pan, it simply leaches the juices out and stews the meat. Once browned remove the meat and drain on a kitchen towel. Into the same pan, add the onions and the rest of the salt, cook for 15 minutes or until golden brown. Add the ginger and garlic pastes and cook for a further couple of minutes.
The paste tends to stick to the pan, so keep stirring continuously. Save it to your My Good Food collection and enjoy You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests Come home to a warming bowlful of this filling, low-fat soup.
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These are great for anyone who craves a big bite but doesn't want the calories A great one-pot rice dish that can still be served up a few days later, perfect for leftovers. This simple almondy cake is a great way of using up pick-your-own raspberries. Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought. The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too.
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Serve up this creamy quick dish for a last minute dinner party and impress veggie friends. This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread.
Slow cooker recipes
Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids. Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more Home Recipes Not sure what to cook? Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work.
Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine and packs in all of your five-a-day Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour — it will be an instant family favourite Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad.
Don't slave over a hot stove — our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready come supper time Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day. You need just two ingredients — milk and live yogurt — to make this bio yogurt, full of gut-friendly probiotics.
Mix with fruit, or cereal for breakfast Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day.